Tuesday, January 25, 2011

Banana Chocolate Chip Cookies

These cookies came out delicious the first time that I made them, and I haven't changed the recipe since.  I was inspired by my sister's friend, Amanda who made a similar cookie that contained nuts during the holidays.  I thought that my kids and I would enjoy them sans nuts and we did.  They came out soft and flavorful and were even a hit with my husband who is not a big dessert fan.  Thanks, Amanda, for the idea!

2 c flour
¼ c wheat flour
2 tbs wheat germ
1 tsp baking soda
1 tsp baking powder
½ tsp salt
¾ c softened soy butter such as Earth Balance
1/2 c sugar
½ c brown sugar
1 tsp vanilla
1 c mashed ripe banana
1 ¼ c  nut free and dairy free chocolate chips such as Divvies or Enjoy Life

Measure dry ingredients and put into a medium sized bowl.  Stir together gently.  Add soy butter and sugars to a large mixing bowl.  Beat on medium with an electric mixer until well blended.  Add the vanilla and banana and beat again.  Pour in half of the flour mixture and beat on low.  Add the remainder of the flour mixture and beat until a soft dough forms.  Stir in the chocolate chips with a spoon. Drop by tablespoonfuls onto an ungreased baking sheet and bake at 375 for 10- 12 minutes.  Cool on wire racks and enjoy.  Makes about 36 cookies.  

Monday, January 17, 2011

Dairy, Egg, and Nut Free Snickerdoodles

These are simple yet tasty sugar cookies that have been around for years.  My kids loved them the first time that we made them .. Rolling the dough balls in the sugar and cinnamon is a perfect job for little hands.    

1 ½ c sugar
2 sticks soybutter softened
½ c cinnamon applesauce
2 ¾ c flour
2 tsp cream of tartar
2 tsp b powder
¼ tsp salt
¼ c sugar
2 tsp cinnamon

Preheat the oven to 375 degrees.  Cream together sugar, soybutter and applesauce until blended.  Add the flour, cream of tartar, baking powder, and salt and mix again until fully combined.  The dough will be lumpy, but it will stick together when formed into ball.  

Mix the 1/4 cup sugar and cinnamon together in a small bowl.  Form dough into balls by the tablespoonful and roll in the sugar and cinnamon mixture.  Place on an ungreased cookie sheet 2 inches apart.  Bake for 8- 10 minutes or until the edges are golden brown.  Cool on wire racks.  They are best served warm.  Store the remaining cookies in an airtight container.